Baked Filled Doughnuts
These baked doughnuts are a great alternative to the traditional deep-fried doughnuts.
I used Frankie's gluten-free All-Purpose Flour blend as it works great. You can order some for yourself at: glutenfreefrankies.com or go to Amazon and just search for "Frankie's Flour".
| Category: | Sweets Chocolate Cakes & Pies |
Ingredients
Doughnut Base
| 1 1/2 cups Frankie's gluten-free all-purpose flour blend |
| 1/4 cups white granulated sugar |
| 1/4 tsp xanthan gum |
| 1 1/2 tsp baking powder |
| 1/2 tsp Kosher salt |
| 2 1/2 tsp active dry yeast |
| 1/4 cups butter, unsalted, melted |
| 2 lg egg yolks, room temperature |
| 2/3 cups milk, warm (105°F/41°C) |
| 1/2 tsp vanilla extract |
Cinnamon/Sugar coating
| 1 1/2 Tbsp butter, unsalted, melted |
| 1/8 tsp ground cinnamon |
Chocolate Ganache Filling
| 1 cup semi-sweet chocolate chips |
| 1/2 cup cream, warmed (105°F/41°C) |
Baked Filled Doughnuts Directions
Start by lining a baking sheet with parchment paper. Set aside.
Whisk together the Frankie's All-Purpose flour blend, sugar, yeast, baking powder, xanthan gum and Kosher salt. Then add your melted butter, and egg yolks and mix together. Then add your warmed milk/cream and vanilla. Mix together until it forms a wet ball.
Cover with plastic wrap and let rest in the fridge for at least 30 minutes to allow the flour to absorb a bit more of the liquid.
After 30 minutes pre-heat your oven to 80°F/32°C. Remove the dough from the bowl and place on a well floured work surface and roll to 1 inch (2.5cm) thickness. Cut out 2 - 3 inch (5-7cm) circle cutter amounts and place on parchment paper lined baking sheet. Make sure that they are well spaced as they will grow a little bit. Cover with plastic wrap and place in the oven for 90 minutes to allow to proof. *Note: Make sure that your oven isn't warmed that 80°F/32°C as this may either over-proof the doughnuts or cause them to actually bake prematurely. If the oven is too warm leave the door open a bit and shut the oven off. When the oven reaches the correct temperature shut the door and turn on the oven light.
After 90 minutes remove the doughnuts from the oven and pre-heat the oven to 375°F/190°C. Bake for 10-15 minutes or until the doughnuts are golden brown.
When baked remove from oven and immediately brush with melted butter and roll in cinnamon sugar mixture. Let cool for 10 minutes then fill with your favourite filling. To fill your doughnuts it's best to use a Bismark tip, however any small piping tip will work in a pinch.
Chocolate Ganache:
To make the chocolate ganache: simply warm the cream in a pot on the stove until it is just boiling. Then add chocolate and stir lightly. Let sit for 2 minutes, then stir until smooth. The mixture may need to be warmed slightly to allow the chocolate to melt entirely, however don't over heat the chocolate as it will burn and not taste great. *Note: It's important to use a good chocolate that has cocoa butter and/or cocoa fat in it. Compound chocolate (which is made with vegetable oil and cocoa) is not what you want to use.
Doughnuts are best enjoyed the same day. Store in an airtight container and warm in the microwave if necessary to bring back that soft-chewiness.
